Receta Fat and Happy Acorn Squash & Turnip Soup
Would you like something rich and creamy? How about Roasted Acorn Squash & Turnip Soup? Sounds good, huh?
I like creamy soups. In fact I love creamy soups. Except sometimes I seem to like them even better when there's no cream in them. Does that make any sense?
Sure sometimes a touch of cream will elevate a recipe. That's because fat binds flavors together. It creates a sum that is greater than its parts. So I have no problem with cream. But there are other fats that do the job just as well as cream. Like butter. I have no problem with butter. In fact wasn't it Julia Child who mockingly said: "If you are afraid of cream, just use butter."? Or was it the other way around? Oh well. No matter. My point is– I am not one of those people who is afraid of fat, in any form. So if fat is called for in a recipe, and I believe it will make it better, I scream bring it on. No fear here.
I wanted to talk about "health food" my way. It's not a new concept but it has certainly fallen out of fashion.
Now I realize that many readers will think that I have no right to use the word "fat" or "cream" or "butter" when describing "health food". Health food has rules, right? Not all of them are happy rules either. I am a different kind of "health food" blogger. I believe healthy eating starts in your soul and carries through to your brain. I believe happiness heals and that most of the well-being we appreciate comes from experiences that feed the soul. I believe happy people make happy (and reasonable) food choices. So when it comes to food, yep, I like real fat– because it makes me real happy. I don't care how many calories you count, if your food doesn't make you happy you will be emotionally overweight and overwrought– and it will show when you look in the mirror. Even if no one else can see it.
The flip side of this argument is foods that are particularly unhealthy will never satisfy your body. An unhealthy body leads to an unhealthy mind. Leading to all sorts of emotional turmoil, including an ongoing circular battle with poor food choices. Binge. Purge. Yes. No. Elation. Shame. Guilt. Sadness.
That's where this rich and creamy Roasted Acorn Squash & Turnip Soup comes in. Sure there's no cream in it, but you could add a tablespoon or two if it makes you happy. GREG
- 1 (1 1/2 lb) acorn squash, halved lengthwise and seeded
- 1 pn each, salt & white pepper, or as needed
- 5 T unsalted butter
- 2 leeks, cleaned, halved lengthwise and roughly chopped
- 1 stalk celery, roughly chopped
- 1 carrot, roughly chopped
- 2 clv garlic, peeled & smashed
- 1 t sugar
- 1/2 lb turnips, peeled & roughly chopped
- 6 c chicken stock
- 1 bay leaf
- 1 pn ground coriander
- 3 T brandy
- 1/4 c celery leaves, as garnish (optional)
Heat the oven to 375 degrees F. Season the squash with salt and white pepper. Place 1/2 tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet. Bake until tender and caramelized, about 1 hour. Remove from the oven and let it cool on the tray.
Melt the remaining butter in a medium soup pot set over medium heat. Add the leeks, celery, carrots and garlic. Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened. Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender. Remove the bay leaf.
Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning. Garnish withe celery leaves. Serve warm in individual bowls.